1. Prepare the Crust

• Preheat your oven to 350°F (175°C).

• In a medium bowl, mix the crushed graham crackers with the melted butter.

• Press the mixture firmly into the bottom of a 9-inch springform pan.

• Bake for 8 minutes, then remove and let cool.

2. Make the Cheesecake Filling

• Melt the white chocolate chips in a double boiler or microwave in 30-second intervals. Stir until smooth and let it cool slightly.

• In a large bowl, beat the cream cheese with the sugar and vanilla extract until smooth.

• Slowly mix in the melted white chocolate.

• Whip the heavy cream separately until soft peaks form, then gently fold it into the cream cheese mixture.

• Fold in the chopped Reese’s Peanut Butter Cups.

3. Bake the Cheesecake

• Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula.

• Bake in the preheated oven for 40 minutes, or until the center is just set.

• Let the cheesecake cool at room temperature for 30 minutes, then transfer to the refrigerator.

4. Chill and Serve

• Refrigerate the cheesecake for at least 4 hours, or preferably overnight.

• Before serving, garnish with additional chopped Reese’s cups or a drizzle of melted white chocolate (optional).

• Slice with a warm knife for clean cuts and serve chilled.